Overview
Since childhood, Chef Mark Jachecki has been exposed to the culinary life. As a boy, he was introduced to the wonders of the kitchen through the beloved German restaurant, Zum Rhein, located in Toronto on Lakeshore Boulevard West, which was owned by his father in the late 1970’s to early 1980’s. Chef Jachecki’s grandfather was also a Toronto chef at the prestigious Granite Club originally located on St. Clair Avenue West.
Those family influences led to the beginning his cooking career in the classic European tradition of a rigorous apprenticeship, at Toronto’s Regal Constellation Hotel (1987-1990). There, his affinity with the hotel’s Swiss chef and the classic French Escoffier methods he was being taught, inspired Jachecki’s own Swiss experience, at Gasthof Sternen hotel in Wettingen in 1991.
Upon his return to Canada later that year, Chef Jachecki took the lead as chef of dining rooms of The Estates of Sunnybrook (Vaughan Estate) for six years, before joining the award-winning restaurant 360 at the CN Tower for two years. In 1988, he was named the Executive Chef at one of Toronto’s premier hotels, The Westin Harbour Castle and was the chef of a successful Toronto catering company for seven years before joining Canyon Creek Chophouse as Corporate Executive Chef in 2007.
A Certified Chef de Cuisine (C.C.C. – American Culinary Federation), Chef Jachecki launched a consulting company – BARIK Consulting in 2012 which enabled him to move on to his own business and begin his teaching career. Chef Jachecki became a fulltime faculty member at Humber College in 2015, resides in Brampton, Ontario and is a member of Les Toques Blanches, The American Culinary Federation, Les Chaines de Rotisseur (Maitre Grillardin) and the Canadian Culinary Federation (CCFCC).